I’ve been diving deep into traditional fermentation methods lately, specifically using levain instead of commercial yeast… It really transforms the flavor profile and texture of the bread. If anyone else has experience with this or tips on sourcing quality starter, I’d love to hear.
I totally get that! Switching to levain feels like upgrading from a flip phone to a smartphone — i’ve been sourcing my starter from a local bakery; they usually have great options that can really enhance the flavor. Have you tried any specific flour types for feeding yours?
But using levain really does change the game. I’ve found that using a mix of whole grain and regular flour in your starter gives a deeper complexity to the flavor. Just make sure to keep it fed and active; I usually refresh mine every day or two before I plan on baking to keep it bubbly and ready.
, I know what you mean about the flavor transformation! I recently switched to levain, and it was like unlocking a whole new level of bread. As for sourcing starters, I found a great local forum where bakers swap and share their own, so you might want to check that out too! @mvaldez212, have you tried blending different flours for your starter?